Gin Sling

Ingredients

• one pint of sugar syrup
• a glass of brandy
• the same of gin
• a slice of lemon
• a pint of soda

Method

1. 1

   Mix one pint of sugar syrup, a glass of brandy, and the same of gin, a slice of lemon, and a pint of soda.

2. 2

   Serve cold.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 57. The excerpt below is the record exactly as published.

a glass of brandy, a glass of Cura- ^^ gao, some slices of cucumber peel, and the juice of a lemon. Moselle or Sauterne may be made into cups the same way, and alluring decoctions they are. Another " cup " is made in this fashion : a cordial glass each of benedictine, brandy, and maraschino are put in a quart jug. Filling it up with champagne makes a champagne cup that is not to be sneezed at. Rhine wine, cider, or claret may be used with felicitous result. '' Drink upon salad costs the doctor a ducat" CIDER This is a favorite English beverage. Make BOWL an extract of a spoonful of green tea in a half-pint of boiling water, and after letting it stand a quarter-hour, put in a punch bowl and add six ounces of lump sugar, a bittle of cidar, two wineglasses of brandy, half a pint of cold water, and place the bowl on ice for further orders. '' He who likes drinking is ever talking of wine" CLARET Into a punch bowl put half a pony each CUP of benedictine, yellow chartreuse, maras- chino, and Curasao, the juice of six limes, two bottles of claret, one bottle of Moselle, one bottle of Apol- 138 A BACHELOR'S CUPBOARD A Dissertation on Drinks linaris, half a pound of sugar, a little sliced orange and pineapple, and a few sprigs of mint. Stir thoroughly and add some pieces of Ice. " Eat and drink measurely and defy the mediciners" CLUB Half a glassful of Ice, two dashes of gum, COCKTAIL two-thirds of gin, one-third of vino ver- mouth, two dashes of orange bitters, and one dash of green chartreuse. Stir well, strain, and serve. " Drink the wine and don't inquire of the vine." COFFEE Break an egg Into a glass and beat It well ; AND add a spoonful of sugar and a wineglassful RUM Qf j.yj^_ jy/[{^ ^j^jg ^p ^yell, pour Into a cup of the best Mocha coffee — hot — and add a small piece of butter. This Is a famous " blue chaser." '' Bacchus loves freedom." EARTH- In a medium wineglass put one-third each QUAKE of benedlctlne, brandy, and Curagao, and CALMER ^.}^j.gg dashes of Angostura. '' Conviviality reveals secrets." EGG NOGG Beat In a bowl the yolks of four eggs with PUNCH six ounces of powdered sugar; add gradu- ally one pint of brandy, one-fifth of a pint of rum, a 139 A BACHELOR'S CUPBOARD A Dissertation on Drinks pony of maraschino, and two quarts of milk; beat the whites of the eggs until they are snowy, and sweeten w^ith a bit of vanilla or lemon sugar. Let the w^hltes float on top of the punch and serve cold. '' The best brewer sometimes makes bad beer** ENGLISH Rub the rind of two lemons on half a PUNCH pound of sugar and put In the punch bowl, squeezing the juice over It with a quart of boiling water. Stir well; add three gills of rum and half a pint of brandy; grate a little nutmeg over the top and heat before sei-vlng. '' Esteemed without but loved within Is London's mellow Old Tom gin'* GIN Mix one pint of sugar syrup, a glass of SLING brandy, and the same of gin, a slice of lemon, and a pint of soda

Cook this with the app: pantry check, scaling, and the assistant.